Raspberry Rhubarb Yogurt Jars

Course Breakfast

Cuisine American

Diet Low Salt, Vegetarian

Keyword granola, raspberries, rhubarb, yogurt

6 ounces rhubarb, chopped into 1 inch pieces
2 ounces raspberries
1 vanilla bean pod seeds scraped (optional)
1 cup water
yogurt
granola (I like this homemade version, or your favorite store-bought)
honey for drizzling
anything else you’d like to add: nuts fruit, white chocolate chips, cacao nibs, etc

Place the rhubarb, raspberries, vanilla bean seeds and pod, and water in a sauce pan. Bring to a boil, and then let simmer for 30 minutes until rhubarb is tender. Place the mixture in a strainer over a large bowl and press on the rhubarb and raspberries until all the juice is released (you should have about a cup). Discard the pulp and let the juice cool before using.
To assemble the Parfaits: In jars, glasses, bowls, or whatever container you would like to use, layer your ingredients. I start with yogurt at the bottom, then a splash of juice, some raspberries, nuts, and granola, and then repeat the order until the jar is full.